Thursday, May 7, 2015

In my Advanced Baking class, our homework assignments were to create two fantasy dessert menus. I thought you all might like to see them. It was quite a challenge. We had to create six desserts. We were to use seasonal flavors, avoid repeating flavors, and have both light and heavy desserts.

My first menu was a late winter menu. I kept to in season fruits and vegetables, and wanted to avoid holiday season flavor combinations.

Late
Winter Dessert Menu

Chocolate
Silk Meringue Pie

A
chocolate silk pie with a chocolate Graham cracker crust, and a
toasted meringue topping. Served with a tawny port reduction sauce
and a dark chocolate curl garnish.

White
Chiffon Cake with Kiwi Curd

Three
layers of white chiffon cake with kiwi curd, and Gran Marnier
buttercream frosting. Served with cashew brittle and coconut cream
mango sauce.

Trio
of Small Tastes

Three
different small desserts. A chocolate lace cookie cup with a
tangerine pastry cream and a twist of candied tangerine peel. A
creampuff filled with a lemon mousse and dipped in white chocolate
and topped with chopped pistaschios. A lavender custard tart with an
elderberry tea shortbread crust. Served with basil sauce.